From the kitchen of Renee Barkwell-Wilson. When you want to serve something special, this fits the bill. Chicken, leeks, button mushrooms, a cayenne nutmeg buchamel sauce, boursin cheese, spinach, all layered between lasagna noodles and topped with mozzarella.

Brown on both sides:2 lbs boneless, skinless chicken breasts(in olive oil)Thinly slice (about 1/2 wide by 3-4 inches long).Use this same pan to sauté the leeks and mushrooms in after the chicken has been taken out. (See Preparation)

Assemble in oiled 13x9 pan baking dish as follows:Layer of lasagna noodles*Layer of mushroom sauceLayer of mozzarella**Layer of bechamel sauceFollow the same layering technique for 2 more layers.You do NOT need to cover completely with bechamel or cheese each time, as these will spread durring baking.Over the top layer, spread:1/2 c grated fresh Parmesan(preferably, Parmigiano-Reggiano)